Chocolate gingerbread bundt cake

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Ingredients

540g plain flour

½ cup BOURNEVILLE cocoa

½ tsp bicarb soda

1 ½ Tbsp allspice

4 eggs

240g dark brown sugar

200ml golden syrup

250g butter

200ml thickened cream

300ml milk

 

Cream Cheese glaze

240g icing sugar

250g PHILADELPHIA Cream Cheese

½ cup lemon juice

Gold leaf to decorate (optional)

Chocolate gingerbread bundt cake

Search results for Chocolate gingerbread bundt cake
Rating:
0% of 100
0  review Add review
1 hour
Medium
12 Servings

Ingredients

540g plain flour

½ cup BOURNEVILLE cocoa

½ tsp bicarb soda

1 ½ Tbsp allspice

4 eggs

240g dark brown sugar

200ml golden syrup

250g butter

200ml thickened cream

300ml milk

 

Cream Cheese glaze

240g icing sugar

250g PHILADELPHIA Cream Cheese

½ cup lemon juice

Gold leaf to decorate (optional)

A stunning centrepiece for your Christmas table, this wreath-shaped cake has all the flavours of Christmas gingerbread with a lemony Cream Cheese glaze. Go all out with some gold leaf to decorate.

Method

  1. Preheat oven to 175C fan forced.
  2. Grease a 12 cup bundt tin. Set aside.
  3. Mix flour, BOURNEVILLE cocoa, bicarb soda, salt and spices in a bowl. Set aside.
  4. Beat eggs and sugar in a stand mixer for 3 minutes until fluffy. Add golden syrup and beat until smooth.
  5. Melt butter in a saucepan and stir in cream and milk.
  6. Add dry ingredients and butter mixture alternately to the egg mixture and stir until smooth.
  7. Pour batter into prepared pan. Bake on lowest oven rack for 1 hour, until a skewer inserted comes out clean.
  8. Remove from oven and allow to cool in pan for 15 minutes, then unmould onto cooling rack to cool completely. Trim base to make it flat if desired.
  9. To make the glaze, combine sugar and PHILADELPHIA Cream Cheese in a bowl and beat until smooth and creamy. Stir through lemon juice until desired consistency.
  10. Pour the glaze over the cooled cake.
  11. Decorate with gold leaf.

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